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My review
Roast Loin of Pork
Karen Fazio
"Great holiday main dish. Just marinate the night before and roast!"
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Ingredients
14 h 15 m servings 213 calsOriginal recipe yields 10 servings
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Directions
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- Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
- Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and a thermometer reads 145 degrees F (63 degrees C).
Nutrition Facts
Per Serving: 213 calories; 9.9 g fat; 5.9 g carbohydrates; 13.7 g protein; 40 mg cholesterol; 338 mg sodium. Full nutrition
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Reviews
Read all reviews 2934 Ratings
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Most helpful positive review
12/27/2001
I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt...
Most helpful critical review
2/1/2007
This was by far the worst tasting pork that I have ever experienced.
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12/27/2001
I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt...
6/5/2001
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer...
10/23/2001
It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My di...
1/23/2006
I made this recipe following all the instructions and everyone raved about it. I wouldn't recommend marinating it for any longer than it states in the recipe. I might even suggest not marinatin...
9/29/2005
I changed this recipe slightly, I used apple jusice instead of wine, and I was only able to marinate for about 2 hours. But I batsed the roast with the marinade as it cooked, and it came out del...
9/8/2003
Excellent! I used white wine vinegar, which was suggested by others. My husband said several times during the meal how good this was. Will make this again.
4/11/2002
Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you!
3/24/2009
This was very good. The onions absorb the wine flavor and the sauce and onions (marinade) are really good over mashed potatoes. Will definitely make again. Oh, I made the whole roast in a cro...